Pumpkin Cornbread Recipe
Easy and super moist pumpkin cornbread recipe. The perfect side for all fall dishes!
Servings: 8 people
Cost: $10
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 3 tsp orange zest
- 1 tbsp orange juice
- 1/3 cup maple syrup
- 3/4 cup sour cream
- 1 cup canned pumpkin
- 2 large eggs
- 8 tbsp unsalted butter melted and slightly cooled
Instructions
- Preheat your oven to 350°F. Grease the bottom and sides of a 9-inch or 10-inch springform pan.
- Mix the flour, cornmeal, baking powder, baking soda, orange zest, salt, nutmeg, and ginger in a medium bowl.
- In a large liquid measuring cup, combine the wet ingredients, including the eggs, and quickly whisk it.
- Pour the wet ingredients into the dry ingredients and fold using a silicone spatula.
- Stir until just combined. Be careful not to over-mix.
- Pour the batter into the prepared baking pan and smooth out the top.
- Bake for 25 minutes until the center has risen.
- Let cool for 5 minutes before slicing and serving.
- Optional: Serve with whipped maple or honey butter for even more flavor.
Notes
- Don’t over-mix the batter, as this can result in a tougher and denser cornbread.
- Use freshly squeezed orange juice and zest for optimal flavor.
- Make sure to correctly measure out the ingredients, especially when it comes to the flour and cornmeal. Too much or too little can affect the texture of your cornbread.
Nutrition
Calories: 345kcal | Carbohydrates: 40g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 463mg | Potassium: 331mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5325IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 2mg
